Prime rib roast is ideal for special occasions, and this one is juicy and beautifully flavored, with varying degrees of doneness throughout, so everyone at the table will be happy. Horseradish sauce with lemon and cream, and savory sauteed mushrooms gild the lily.
This aromatic glazed ham is a stand-out centerpiece on a festive holiday table. An array of spices, as well as light and dark brown sugar, molasses, and apple cider impart loads of flavor and give the ham a dark brown, crispy crust.
Golden, crunchy, and salty-sweet, these latkes can be served with applesauce or sour cream, or both, or nothing at all (they’re that good!). You might even try smoked salmon or caviar. Squeezing as much moisture as possible out of the apple-potato-onion mixture is the key to crispy pancakes.
This nutty pasta dish is great with quinoa spaghetti, if you’re cooking gluten free.
Butternut squash and Brussels sprouts are tossed in a garlic-chili-maple sauce before roasting, then served topped with sweet pomegranate seeds and creamy Gorgonzola cheese. The effect is a salad balanced with surprising flavors, something that would be a wonderful addition to the holiday table.
This is a fairly easy meal for two to whip up, but browning the pork chops in butter is a small extra step that makes this meal gourmet. Use a mandoline to make quick work of shredding the Brussels sprouts.
A blend of bonito flakes, dried kombu, and shiitake mushrooms contribute to an even meatier-tasting burger. Take care not to overwork the ground meat.
This savory tart could be served as dinner with the addition of a green salad, or as an elegant appetizer for a larger group. Try an assortment of fresh mushrooms, like button and oyster and porcini, or just use one variety.
French onion soup without beef broth? It can be done! To develop deep, rich umami taste, this recipe has you initially cook the onions on the stove, then transfer them for some time in the oven, and back on the stovetop to simmer with thyme, tamari, and balsamic vinegar. A lid of toasted baguette and homemade “mozzarella” take this to another level.
As shown by Chef Chantell on NBC-15.
This comforting meal makes enough to feed a crowd, and its sweet-sour combination of caramelized onion, beer, and vinegar gives it distinctive character. Note that the short ribs will need to sit, seasoned, for eight hours in the refrigerator, but almost all of the preparation time is hands-off. Excellent served over buttered noodles or mashed potatoes.
These lightly sweet, golden, and fluffy pancakes are topped with a simple citrus-y cranberry sauce.
This English pudding is dark, tender, and quite tart. Served with liberal amounts of sweet, buttery, vanilla “hard sauce” (actually a misnomer, since the sauce is liquid and warm), this dessert could easily become a holiday tradition.
This recipe is surprisingly easy, using only a mixing bowl, whisk and baking dish, and results in a stunning dessert that’s a cross between a custard and a Dutch baby.
Here's a flavorful Mediterranean-inspired dish from the Willy Street Co-op's deli.
You can now create this popular dish from the Willy Street Co-op at home!
A Willy Street Co-op Deli favorite.
Here's a recipe for one of the Co-op's most popular baked goods, so you can make it at home!
Vegan, and gluten-free, this easy muffin is a popular snack or breakfast choice for everyone.
Another favorite from the Willy Street Co-op's deli.
Sometimes a homemade veggie burger is the way to go. The extra care that goes into these will make having a burger feel more special than if you’re pulling it out of a box. These ones freeze really well - just freeze after you’ve baked them.
Arugula could be substituted for watercress in this simple, one pan meal.
With no sweetener, and just some spices to taste, this apple butter is pure, apple-y goodness. It’s delicious as is, but you can use this as a starting off point if you’d like to get inventive with more ingredients.
This hearty egg dish is lovely when allowed to cool a bit before serving, with a dollop of thick Greek yogurt and some torn basil on top. The recipe calls for 10 egg whites plus a couple of yolks, but you can use 8 whole eggs instead with good results. Serve for breakfast, lunch, or dinner.
This is not a true paella by any means, but is a homey, satisfying meal nonetheless, loaded with Spanish-inspired flavors like saffron, roasted red peppers and capers.
Here is a dinner that’s as nice to make as it is to eat. It’s full of savory, oniony, lemony goodness, and is a basically hands-off, one-dish meal.
This hearty chili is fall in a bowl, and is mostly made from basic ingredients you might already have on hand.
This delicious, towering layer cake is actually refined sugar- and dairy-free, and is made with whole grains. If super sweet desserts aren’t your thing, this is the kind of cake to make you wish you had a fall birthday (unless you're lucky enough to have one). (Don't be totally put off by the preparation time -- this includes four hours while the coconut milk is chilling, plus the the time for the cake to cool before frosting!)
These grilled cheese sandwiches are truly decadent, and well worth the time it takes to roast the pumpkin.
This sweet bread bakes up into a deep brown the color of gingerbread, with a tender crumb, and a crust with a pleasant crunch. If you like nuts, chopped walnuts or pecans would make a nice addition.